Cauliflower Elote (Printable version)
Roasted cauliflower tossed in creamy lime-garlic dressing, topped with cotija, chili powder, cilantro and scallions.
# What You’ll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 2 tbsp olive oil
03 - Pinch of salt and pepper for roasting
→ Creamy Dressing
04 - 3 tbsp mayonnaise
05 - 2 tbsp sour cream
06 - 1 tbsp fresh lime juice
07 - 1 tsp lime zest
08 - 2 cloves garlic, minced
09 - 1/4 tsp sea salt
10 - 1/4 tsp ground black pepper
→ Toppings
11 - 1/2 cup crumbled cotija cheese (feta may be substituted)
12 - 1/2 tsp chili powder
13 - 2 tbsp fresh cilantro, chopped
14 - 1/4 cup scallions, thinly sliced
15 - 1/2 tsp smoked paprika (optional)
16 - Lime wedges for serving
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread the cauliflower florets on the prepared baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Toss thoroughly until evenly coated.
03 - Roast the cauliflower for 25 to 30 minutes, flipping halfway through, until the florets are golden brown and fork-tender.
04 - While the cauliflower roasts, whisk together the mayonnaise, sour cream, lime juice, lime zest, minced garlic, salt, and pepper in a large mixing bowl until smooth and well combined.
05 - Transfer the roasted cauliflower to the bowl with the dressing and toss gently until every floret is evenly coated.
06 - Arrange the dressed cauliflower on a serving platter. Finish with crumbled cotija cheese, chili powder, smoked paprika if using, chopped cilantro, and sliced scallions. Serve immediately with lime wedges alongside.
# Expert tips:
01 -
- The creamy, tangy, slightly smoky sauce clings to every nook of the roasted cauliflower and tastes like something you would pay good money for at a restaurant.
- It comes together on a single baking sheet with zero fancy techniques, which makes it perfect for weeknights when you want something exciting but cannot deal with a pile of dishes.
02 -
- Do not overcrowd the baking sheet or the cauliflower will steam instead of roast, and you will miss out on the crispy caramelized edges that make this dish special.
- Tossing the cauliflower in the dressing while it is still hot helps it absorb more flavor than if you let it cool first.
03 -
- Let the cauliflower rest for two minutes after roasting before tossing in the dressing so it holds its shape better and does not turn mushy.
- A tiny pinch of cayenne in the dressing adds a slow building warmth that makes people lean in and wonder what your secret is.